Archive for 2012
The live cultures and lactic acid in yogurt helps marinate all kinds of meat. Our savory marinade adds a nice tangy touch to the finished dish and keeps it moist.
Dairy products, like kefir and yogurt, are preferred methods for tenderizing, as they are mildly acid so they don’t toughen proteins like highly acidic marinades, such as papaya, pineapple, vinegar and full strength citrus juices. Perfect for any kind of meat or vegetables!
Our goat milk kefir provides the base for this nutrient-packed 10 oz. smoothie. Nutritional info provided.
Our favorite smoothie tastes like pumpkin pie in a glass—without the guilt of buttery pastry and whipped cream.
This rich, chocolaty cake gets its moist crumb from our Green Valley Organics brand lactose free sour cream. The Cherry Vanilla Yogurt Sauce is made with our Redwood Hill Farm Vanilla Goat Milk Yogurt. Makes 8 adorable heart-shaped individual cakes or one bundt cake.
Redwood Hill Farm’s Smoked Goat Cheddar knocks it out of the park in a grilled cheese sandwich! Use your favorite hearty bread from a local bakery if you can. I used Full Circle Baking Company’s organic “Powerbread” with Walnuts, Almonds and Raisins. – from Nancy Lorenz
This recipe comes to us from Cheryl Forberg, RD, Nutritionist for NBC’s The Biggest Loser.
Fun to make, and fun to eat! Kids love to help make raspberry-honey “cheese.” Just mix in the berries and honey and drain overnight. Serve with gingersnap cookies.
The flavor combination of goat cheese in olive oil is a delectable treat. This recipe drains our plain goat yogurt first, for a thick consistency before adding herbs and shaping into cheese balls.
Be sure to have some fresh bagels on hand when making this delicious herbed goat milk yogurt “cream cheese.”